Description
This Gluten Free Caramel Apple Tart combines a tender, buttery gluten-free crust with a luscious brown sugar spiced apple filling, topped with a crunchy pecan streusel and drizzled with smooth caramel sauce. Perfectly baked until golden and bubbly, this tart is a delicious, gluten-free dessert that’s ideal for fall gatherings or any special occasion.
Ingredients
Scale
Gluten-Free Pâté Sablée (Crust):
- 2 cups gluten-free multipurpose flour
- 1/3 cup almond flour, finely ground
- 3/5 cup powdered sugar (approx. 0.6 cup)
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature, cut into small pieces
- 1 large egg, room temperature
Brown Sugar Apple Filling:
- 1.5 tablespoons unsalted butter
- 6 medium apples, peeled and diced (about 1.65 pounds)
- 2 teaspoons fresh lemon juice
- 1/3 cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Pecan Streusel Topping:
- 2/3 cup gluten-free multipurpose flour
- 1/3 cup light brown sugar
- 3/4 cup raw pecans, chopped
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Assembly and Baking:
- 1/3 cup caramel sauce
- 1 tablespoon gluten-free flour
- 1 tablespoon granulated white sugar
Instructions
- Prepare the dough dry ingredients: Whisk together gluten-free multipurpose flour, almond flour, and kosher salt in a small bowl and set aside to ensure even mixing.
- Cream butter and powdered sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and powdered sugar until smooth and creamy, taking care to avoid overmixing which could affect dough texture.
- Add egg and dry mix: Add the room temperature large egg to the butter mixture and mix until fully incorporated. Gradually add the dry flour mixture on low speed until a cohesive dough forms, scraping down the sides as needed.
- Chill dough: Turn the dough out onto a clean surface, shape into a one-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days to firm and develop flavor.
- Roll and fit dough to tart pan: On floured parchment paper, roll out the chilled dough to about 1/8 to 1/4 inch thickness. Drape it into a 9.5-inch tart pan, pressing gently along the edges. Trim excess dough leaving a 1/4 inch overhang. Refrigerate again for 30 minutes to prevent shrinkage.
- Make pecan streusel: Melt a portion of unsalted butter and allow it to cool slightly. In a bowl, whisk together gluten-free flour, light brown sugar, chopped pecans, ground cinnamon, and kosher salt. Gently mix the cooled melted butter into the dry ingredients using a fork or spatula to form crumbly streusel. Keep chilled until ready to use.
- Cook apple filling: Toss the peeled and diced apples with fresh lemon juice to prevent browning. In a small bowl, combine light brown sugar, cornstarch, ground cinnamon, nutmeg, and kosher salt. Melt butter in a sauté pan over medium heat, add the apples, and cook for 3-5 minutes until they begin to soften. Stir in the sugar-spice mixture and vanilla extract, cooking until the filling thickens and coats the apples. Remove from heat and cool completely to avoid soggy crust.
- Blind bake tart crust: Preheat oven to 350°F (177°C). Prick the bottom of the tart dough with a fork to prevent puffing. Line the dough with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and liner, then raise the oven temperature to 375°F (190°C) and bake for an additional 5–10 minutes or until the crust is golden. Transfer to a cooling rack.
- Prepare tart shell surface: In a small bowl, mix gluten-free flour and granulated sugar. Sprinkle evenly over the cooled tart shell to create a barrier that helps absorb moisture from the filling.
- Assemble tart: Spread the cooled apple filling evenly into the tart crust, being careful to leave behind excess juices to avoid sogginess. Drizzle caramel sauce in a decorative swirl from the center toward the edges for added flavor and presentation.
- Add streusel and bake: Evenly distribute the chilled pecan streusel over the apple filling. Bake initially at 375°F (190°C) for 15 minutes to set the topping, then reduce the temperature to 350°F (177°C) and continue baking for 32–38 minutes, until the streusel is golden brown and the filling bubbles vigorously. The internal fruit temperature should reach at least 200°F (93°C) for proper doneness.
- Cool before serving: Allow the tart to cool in the pan for at least 2 hours to let the filling fully set and the flavors meld. Carefully remove from the pan, slice, and serve.
Notes
- For best results, use room temperature ingredients to ensure smooth mixing and even baking.
- Chilling the dough and streusel enhances texture and prevents shrinking or melting during baking.
- Blind baking the crust helps keep it crisp and protects it from becoming soggy once the filling is added.
- Use a 9.5-inch tart pan with a removable bottom for easy removal.
- The apple filling can be made a day ahead and refrigerated, covered tightly.
- Use a candy thermometer if needed to ensure the filling reaches the proper temperature for safety and texture.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
